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Christmas Nut Cake

By: Richard Reisner

"This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!"

Rate/Review | Read Reviews (4)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 to 10 servings

Ingredients

1 1/2 pounds blanched whole almonds
1 pound Brazil nuts
1/2 pound walnut halves
1/2 pound pecan halves
1 1/2 pounds pitted dates
1/3 pound red candied cherries
1/3 pound green candied cherries
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
3/4 teaspoon salt
4 eggs
2 teaspoons vanilla extract

Directions

Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
Beat eggs and vanilla, add to nut and flour mixture and mix well.
Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.